EP0925720A1 - Appareil avec des contre-moules à suspension indépendante pour la fabrication de coques en masses contenant des matières grasses , du type chocolat - Google Patents

Appareil avec des contre-moules à suspension indépendante pour la fabrication de coques en masses contenant des matières grasses , du type chocolat Download PDF

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Publication number
EP0925720A1
EP0925720A1 EP99200463A EP99200463A EP0925720A1 EP 0925720 A1 EP0925720 A1 EP 0925720A1 EP 99200463 A EP99200463 A EP 99200463A EP 99200463 A EP99200463 A EP 99200463A EP 0925720 A1 EP0925720 A1 EP 0925720A1
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EP
European Patent Office
Prior art keywords
core members
holding device
chocolate
mould
shells
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP99200463A
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German (de)
English (en)
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EP0925720B1 (fr
Inventor
Lars Aasted
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Aasted Mikroverk ApS
Original Assignee
Aasted Mikroverk ApS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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Priority claimed from EP98203693A external-priority patent/EP0920810B1/fr
Priority claimed from EP19980203783 external-priority patent/EP0914774B1/fr
Priority to EP19990200463 priority Critical patent/EP0925720B1/fr
Application filed by Aasted Mikroverk ApS filed Critical Aasted Mikroverk ApS
Priority to EP99201823A priority patent/EP0945069B1/fr
Priority to DE1999600077 priority patent/DE69900077T2/de
Priority to DE1999201823 priority patent/DE945069T1/de
Publication of EP0925720A1 publication Critical patent/EP0925720A1/fr
Priority to US09/430,816 priority patent/US6508642B1/en
Publication of EP0925720B1 publication Critical patent/EP0925720B1/fr
Application granted granted Critical
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
    • A23G7/02—Cooling or drying apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/205—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/205—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G1/207—Compression moulding of paste, optionally in form of ball or rope or other preforms, or of powder or granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/21—Apparatus for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/28—Apparatus for removing chocolate from the moulds

Definitions

  • the present invention concerns a system for the production of fat-containing, chocolate-like masses, in particular for chocolate articles, by which an amount of liquid mass is deposited into more than one mould cavity, whereafter more than one core member is immersed into the mass forming the shells.
  • EP 0 589 820 A1 (AASTED-MIKROVERK APS) describes the first commercially available method and associated apparatus of the displacing type for industrial use. It relates to a method, where the chocolate-like mass under crystallisation solidifies from the mould cavity and inwardly to form the outer shape of the shell, the temperature of the mould cavity being lower than the temperature of the tempered mass, that a cooling member having a temperature lower than 0°C is immersed into the mass and kept in the mass in a fully immersed position for a predetermined period of time. The cooling member is furthermore immersed immediately into the mass after this has been filled into the mould cavity and shaken out.
  • the associated apparatus furthermore comprises means of controlling the up- and down movement of the cooling members, as well as controlling residence times in the fully immersed position.
  • the chocolate-mass is filled into the mould cavity in an amount, which is typically about 10 % larger than the volume of the finished chocolate-shell.
  • chocolate-like masses are suspensions of non-fat particles, such as sugar, milk powders and cocoa solids in a liquid fat phase.
  • the fat phase in most cases comprises an extent of the genuine cocoa butter of until around 30 %, but may comprise substitutes as well. Such substitutes may be in the form of other types of fat-containing oils.
  • Chocolate-like masses where the cocoa butter has been replaced wholly or partly by other fats are often named commercially as compound chocolate, in which the cocoa butter has been replaced by palm-kernel oil, or corresponding oils. Shells made of 100 % fat being cocobutter or compound is also possible.
  • the shell is frequently provided with a centre mass of a creamy or liquid food material, which differs from that of the shell. Thereafter the shell is closed either with other shell parts along the periphery of the shell or by means of a coating or flat bottom. For this purpose, it is very important that the periphery of the shell is complete or it will not be possible to make a tight joint.
  • manufactured shells do not have to consist of just one layer of material but may e.g. consist of several layers of chocolate-like material.
  • one shell or part of made of dark chocolate may be provided with a further interior coating of white chocolate (or vice versa or any colour) by the same method and system even before the shell moulded first leaves the mould cavity.
  • chocolate-like masses are deposited and shaken into the mould cavity in a tempered liquid state.
  • the technique of providing tempered chocolate-like masses has been well known to the persons skilled within the art of chocolate making.
  • Chocolate-like mass being heated to 40-50°C enters the process of tempering in which the mass in cooled down to around 27-32°C, whereby crystallisation is initiated. Thereafter, the chocolate-like mass is re-heated, normally not more than 2°C providing the ready-tempered chocolate-like mass with a content of stable ⁇ crystals in an amount lesser than 5 %. Thereby lower melting crystals are re-melted, so that only stable crystals remain in the ready-tempered mass.
  • Such a process is for example performed by the AMK-tempering machines provided by Aasted-Mikroverk ApS, Denmark.
  • EP 0 715 813 discloses a similar system for moulding of chocolate articles, especially for chocolate shells, through displacement of the chocolate mass in a mould by immersion of a core member.
  • the disclosed embodiments all have a multiplicity of core members firmly fixed to the same holding device.
  • the system has no way of compensating for inaccuracies in the dosage of chocolate or for differences in the depth of the individual mould cavities.
  • one of the mould cavities of a mould element is clogged and the associated core cannot be immersed further than the depth of the obstruction, all the fixed cores will be halted and consequently all the shells of that mould element will be incomplete.
  • WO 95/32633 (AASTED-MIKROVERK APS) describes a method and a system of the displacing type, by which an engagement ring is mounted peripherally around the cooling member by a press-fit or by threaded engagement.
  • the engagement ring comprises at least one peripherally extending recess defining the moulded shell rim to compensate for inaccuracies in the deposited amount of chocolate.
  • this teaching does not disclose anything about how more than one core member may be arranged to compensate for the above-mentioned inaccuracies.
  • the present invention comprises a system for the production of shells of fat-containing, chocolate-like masses, in particular for chocolate articles, comprising more than one mould cavity to receive the mass, more than one associated core member to be immersed into the mass, the core members being independently suspended from a holding device.
  • independent is meant that the suspension of one core member cannot affect the suspension of the other cores. Similarly, the suspension of one single core is not affected by the suspension of the other cores.
  • the individual core members can be lowered to different depths to make all articles in a given mould element complete, irrespective of variations in the volume or actual depth of the mould cavities or in the amount of deposited chocolate.
  • This provides unforeseen flexibility of the moulding system, which is capable of compensating for variations that are far greater than those actually experienced. If one mould cavity in a mould element contains significantly more liquid chocolate than the others, the core member associated with this mould cavity will simply stop its vertical travel before the other core members and due to the independence of the suspension the continued vertical travel of the remaining core members will not be affected. If on the other hand, significantly less chocolate has been deposited into a mould cavity, the associated core will continue its vertical travel, independently of the other cores, to the point where this article is also complete. The same will apply in case of a significantly deeper or less deep mould cavity.
  • the bottom part of the shells may vary slightly in thickness.
  • the system comprises means adapted to guide a vertical travel of the independently suspended core members in relation to the holding device.
  • the sliding surfaces may be provided on the core members, on the holding device or on a separate guidance means.
  • the sliding surfaces may furthermore be provided with a lubricant to reduce the friction and/or to improve contact cooling.
  • the top part of the core members may advantageously project into the holding device. Thereby especially secure engagement to the holding device is obtained. By thus mounting the cores countersunk into the holding device a strong and compact system is obtained. Furthermore, it becomes possible to make the cavity closure means an integrated part of the holding device.
  • the vertical travel of the independently suspended core members in relation to the holding device may also be provided by a separate guidance.
  • the means used to provide guidance may be laid out in many different ways. The guidance may thus be fixed to the core members or to the holding device and be moveable in relation to the other part. Furthermore, the guidance may be provided by having a top part of the core members adapted to provide independent suspension and guidance for the vertical travel of the core members.
  • the independent suspension of the cores may be laid out in different ways as either compressible or expandable means. Both types of means may be either metal or rubber spring means electromagnetic means, weight means, mechanical means, hydraulic means, or pneumatic means. These means ensure that the pressure exerted on each core member is the same and that their immersion into the chocolate mass stops at the point where the mould cavity is completely filled thereby preventing waste.
  • the system may also comprise a seal provided on the independently suspended core members to allow pressure build up between the top of the independently suspended core members and opposite surfaces of the holding device.
  • This seal may alternatively be provided on the holding device instead. Thereby is obtained that it is possible to build up pressure between the cores and the holding device. This provides extremely uniform suspension of the core members.
  • the system may comprise means adapted to push the independently suspended core members forward from the holding device and adapted to retract the independently suspended core members into the holding device.
  • the holding device is first lowered unto contact with the upper surface of the mould element. Then the cores are projected from the holding device into the chocolate mass. Lowering the cores in this way has been found to provide exceptionally good displacement of the chocolate in the mould, irrespective of the geometry of moulded articles. Even with large and complex figures, the chocolate is displaced uniformly to determine the complete geometry of the article. The trapped in air will escape between mould and rimplate and/or rimplate and core member.
  • the system may comprise mould cavity closure means extending peripherally around or on the core members and shell rim moulding surfaces, which together with outer surfaces of the cores and inner surfaces of the mould cavities determine the full geometry of the moulded shells. According to this embodiment, complete articles with a well-defined edge can be manufactured.
  • the cavity closure means may furthermore be axially movable in relation to the core member. Thereby, the core members can be lowered into the mass after the cavity closure means have been moved unto closure engagement with the cavity.
  • the closed nature of the cavity results in the creation of pressure in the direction of the core members, as the cavities are completely filled with chocolate. This improves the regulation of the vertical travel of the cores provided by the independent suspension.
  • the system may comprise the arrangement of load means adapted to press the core members in direction against the cavity.
  • load means adapted to press the core members in direction against the cavity.
  • Steps to be performed for reaching a packed shell product are schematically disclosed in fig. 1.
  • an endless carrier 1 normally carries mould elements 2 through the depositing section, the moulding section, the cooling section, the demoulding section and finally to the packaging section. Thereafter, the endless carrier belt 1 returns the mould elements 2 to the depositing section.
  • the moulding elements 2 may comprise one or even several mould cavities 3, as depicted in fig. 2 and 3.
  • mould elements can be moved intermittent or continuously through the specific sections, such as the moulding or shell forming section.
  • the moulding elements may be kept stationary when the associated core members are immersed, or the core members may be moved synchronously with the mould elements within the moulding section. Means for achieving such movements are well known to the skilled person within the art of chocolate making.
  • such systems comprise means for controlling the up and down movement of the core members as well as means for controlling the residence times of the core members in the fully immersed position, by the present invention especially to a predetermined time period.
  • the residence times are typically lower than 60 seconds, though the invention is not restricted to such limitation.
  • the residence times are more preferably lower than 20 seconds and are found to be especially expedient when between 0,1 and 5 seconds.
  • the fat-containing, chocolate-like mass is normally tempered to a temperature of around 27-34°C having a content of stable ⁇ crystals.
  • the tempered chocolate-like mass is delivered to the depositing section, in which the liquid mass is deposited and shaken into the mould cavity 3.
  • a core member is immersed into the mass and the shell is actually formed.
  • a cooling section may follow, as well as a section for demoulding the shell from the mould, and finally a packaging section, in which the shells are packed for delivery.
  • the systems of the present invention are subject of the shell forming section.
  • Means is arranged to control the temperature of the core members.
  • This means could comprise well known temperature regulation devices such as a temperature measuring sensor connected via a wire to a control unit, which controls the regulation flow of a media, which circulates via channels into the holding device.
  • these temperature regulation devices may be laid out in many different ways, such as comprising refrigeration or electrical heating, as long as they to the skilled person achieves an essentially constant temperature of the core member.
  • the temperature of the core member could be controlled to be equal to or lower than 0°C, but could even be controlled to be higher than 0°C.
  • An especially good quality of the shells as well as fast and efficient production has been achieved, when the temperature of the core member is controlled to be lower than around 10°C typically in an controlled dry environment. Especially excellent results have been obtained, when the temperature of the core member is being controlled to be lower than -5°C.
  • the temperature of the mould cavity may be controlled, especially to between 10°C and 30°C.
  • the core member 6 is axially movably suspended from a holding device 7, which controls the movements of the core 6.
  • the closure means constitutes part of the holding device 7.
  • the core member 6 is guided vertically in relation to the holding device 7 by means of a known type of slide guidance 8.
  • the suspension may typically comprise compressible spring means 9 of any kind.
  • a pneumatic or hydraulic pressure effected at the top surface 10 of the core member may create the appropriate suspension effect as well, either alone or in combination with the mentioned spring means 9.
  • the mould cavities are all closed by means of cavity closure means.
  • This cavity closure means may be an integrated part of the holding device. This can be obtained by having the top part of the core members project into the holding device. Alternatively, the closure means may be an independent part of the system. Whatever the embodiment of the closure means, it has been found especially advantageous that the closure means are axially movable in relation to the core members. Thereby the core members can be lowered into the liquid mass after the closure means have been brought into contact with the upper surface of the cavity element. This ensures that the chocolate does not escape from the top of the mould cavities and that the mould element is not contaminated with chocolate.
  • the holding device 7 itself or the possibly intermediary closure ring comes to secure engagement with the upper surface of the mould element 2 as disclosed in fig. 5.
  • the core member 6 is immersed into the mass to achieve complete filling of the enclosed mould cavity thereby building up pressure in the mass, as the compression of the spring means 9 forces the core 6 in direction against the bottom of the mould cavity 3.
  • the actual pressureforce obtained in the mass could be essentially the same every time when a new article is moulded. This could be done, for example by changing the numbers or actual size of a row of disc-springs or the like compressible spring means.
  • the actual pressure force obtained in at the pressurised top surface of the core member is expected to be lower than 100 x 10 5 N/m 2 .
  • the individual core members can be lowered to different depths to make all articles in a given mould element complete, irrespective of variations in the actual depth of the mould cavities and the amount of deposited chocolate.
  • This provides unforeseen flexibility of the moulding system, which is capable of compensating for variations that are far greater than the variations actually experienced. If one mould cavity in a mould element contains significantly more liquid chocolate than the others, the core member associated with this mould cavity will simply stop its vertical travel before the other core members and due to the independence of the suspension the continued vertical travel of the remaining core members will not be affected. If on the other hand, significantly less chocolate has been deposited into a particular mould, the associated core will continue its vertical travel, independently of the other cores, to the point where this article is also complete. The same will apply in case of a significantly deeper or less deep mould cavity.
  • a consequence of the individual suspension of the core members is that the bottom part of the shells may vary slightly in thickness
  • the system may comprise a separate guidance means 8, which could be in the embodiment of a slide guidance but could include other embodiments as well.
  • the purpose of the guidance means 8 is to improve the precision of the vertical travel of the core members in relation to the holding device.
  • the guidance means may be fixed to either the holding device or the core member.
  • the guidance means could for instance be secured using a known type of threaded engagement means.
  • the guidance means may be integrated into the holding device in the embodiments where the top part of the cores project into the holding device whereby the holding device provides the necessary guidance.
  • the system comprises more than one core member 6.
  • the system comprises three core members 6 guided by the same device 7, and three underlying mould cavities 3, 3', 3'' in a mould element 2.
  • the specific numbers of mould cavities and associated core members are unlimited within this aspect of the invention.
  • the holding device 7 comprises more than one core member, by which at least two are independently suspended from the holding device.
  • every mould element 2 often exhibits different depths and volume of the specific mould cavities from the top surface 13 of the mould element.
  • the differences may typically be up until around 1 mm in deviation - plus (a) as depicted by the cavity 3' or minus (b) as depicted by the cavity 3'' from the actually desired depth depicted by the cavity 3.
  • Such inaccuracies in the mould elements are known.
  • each core member 6, 6', 6'' simply automatically adapts its immersing depth in accordance herewith always obtaining, that the specific mould cavity in question becomes completely filled out with mass.
  • the core member of the cavity 3' has moved distance a further down than the core member of the first cavity 3, and that the core member of the cavity 3'' has stopped a distance b before reaching the position of the core member of the first cavity 3, yet still securing total filling of each cavity.
  • a pneumatic or hydraulic pressure may advantageously be brought to the top of each core member thereby obtaining the same pressureforce for each of the shells moulded in the mould element at the same time.
  • the applied pneumatic pressure could for example be lower than 10 bar.
  • the means used to create and adjust the pressure may comprise a valve to ensure that the pressure exerted on the top 10 of the core members remains the same as the immersion of some of the cores is stopped and the room above the cores is thereby reduced.
  • the suspension of several core members may also be provided by compressible spring means 9, 9', 9''.
  • the immersion of one of the core members 6, 6', 6'' has been stopped as it reached depth b whereas the immersion of the others has continued unaffected by this fact.
  • the other cores have stopped at depths 0 and a respectively as the associated cavities have been completely filled.
  • a similar moulding tool is disclosed schematically in Figure 9.
  • the core members 6, 6' and 6'' are axially movably suspended from a holding device 7, which controls the axial movements of the cores 6, 6' and 6''.
  • the closure means may constitute part of the holding device 7.
  • the core members 6, 6' and 6'' are guided axially in relation to the holding device 7 by means of a known type of slide guidance which comprise the top part 8, 8', 8'' of the core members.
  • the suspension may typically comprise compressible spring means 9 of any kind for providing independent loadings of the core members.
  • the top parts 8, 8' and 8'' of the core members 6, 6' and 6'' are arranged in a horizontal channel 14 adapted for the through flow of temperature controlling medium.
  • the medium may be controlled as previously explained.
  • the upper end of the top parts 8, 8' or 8'' may be provided with a thickening or other means for securing a stop, which restricts the possible downwards movement of the core members.
  • Figure 10 also disclosed schematically the presence of a seal 15.
  • a seal 15 is preferentially provided between the core member and the holding device.
  • the seal 15 may be provided on the holding device 7 or advantageously on the core members 6, 6', 6''.
  • the great advantage of the seal is to seal the chamber 10 above the core member efficiently to allow the build up of pneumatic or hydraulic pressure.
  • Another effect of the seal is that it retains the lubricant behind the seal and prevents it from leaving the sliding surfaces even when pressure is applied to the top of the cores.
  • seals are disclosed schematically in Figure 11. Very many different embodiments of the seal can be used and the invention is not restricted to any specific profile or material as long as an efficient seal is provided. In many cases, a simple o-ring may suffice, but it has been found advantageous to use seals with a special profile such as four lipped seals. These seals are exceptionally resistant to tear and wear and furthermore provide a double seal, since two lips are always in contact with both the sliding surfaces.
  • the material should be chosen with due consideration of the compatibility between the working temperature of the hydraulic fluid, the lubricant and the seal.
  • a further embodiment is disclosed in fig. 12, by which the rim of the shell 11 is formed by radially outwards extending surfaces of the core member.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
EP19990200463 1998-11-02 1999-02-19 Appareil avec des contre-moules à suspension indépendante pour la fabrication de coques en masses contenant des matières grasses , du type chocolat Expired - Lifetime EP0925720B1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
EP19990200463 EP0925720B1 (fr) 1998-11-02 1999-02-19 Appareil avec des contre-moules à suspension indépendante pour la fabrication de coques en masses contenant des matières grasses , du type chocolat
EP99201823A EP0945069B1 (fr) 1998-11-02 1999-06-09 Dispositif pour la fabrication de coques avec des masses du type chocolat contenant des matières grasses
DE1999201823 DE945069T1 (de) 1998-11-02 1999-06-09 Vorrichtung zur Herstellung von Schalen aus fetthaltigen, schokoladeähnlichen Massen
DE1999600077 DE69900077T2 (de) 1998-11-02 1999-06-09 Vorrichtung zur Herstellung von Schalen aus fetthaltigen, schokoladeähnlichen Massen
US09/430,816 US6508642B1 (en) 1998-11-02 1999-10-29 Apparatus for the production of shells of fat-containing, chocolate masses

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
EP98203693A EP0920810B1 (fr) 1998-11-02 1998-11-02 Systéme de fabrication de coques avec des masses du type chocolat contenant des matières grasses en augmentant la pression
EP98203693 1998-11-02
EP98203783 1998-11-09
EP19980203783 EP0914774B1 (fr) 1998-11-09 1998-11-09 Appareil pour la fabrication de coques en masses contenant des matières grasses, du type chocolat.
EP19990200463 EP0925720B1 (fr) 1998-11-02 1999-02-19 Appareil avec des contre-moules à suspension indépendante pour la fabrication de coques en masses contenant des matières grasses , du type chocolat

Publications (2)

Publication Number Publication Date
EP0925720A1 true EP0925720A1 (fr) 1999-06-30
EP0925720B1 EP0925720B1 (fr) 2001-09-12

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EP19990200463 Expired - Lifetime EP0925720B1 (fr) 1998-11-02 1999-02-19 Appareil avec des contre-moules à suspension indépendante pour la fabrication de coques en masses contenant des matières grasses , du type chocolat
EP19990200464 Expired - Lifetime EP0923876B1 (fr) 1998-11-02 1999-02-19 Appareil pour la fabrication de coques en masses contenant des matières grasses , du type chocolat

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EP19990200464 Expired - Lifetime EP0923876B1 (fr) 1998-11-02 1999-02-19 Appareil pour la fabrication de coques en masses contenant des matières grasses , du type chocolat

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1149536A1 (fr) * 2000-04-28 2001-10-31 Kraft Jacobs Suchard R & D, Inc. Production du chocolat par sous-refroidissement et moulage par pression
KR20020060512A (ko) * 2001-01-11 2002-07-18 한수길 후로즌몰드를 이용한 복합초콜릿의 제조방법
WO2006102773A1 (fr) * 2005-03-31 2006-10-05 Bühler AG Dispositif de fabrication de produits alimentaires en forme de coquille
EP2018811A1 (fr) * 2007-07-26 2009-01-28 Winkler und Dünnebier Süsswarenmaschinen GmbH Procédé tout comme station de formage destinés à former des coques de confiseries
US10779553B2 (en) 2014-05-06 2020-09-22 Bühler AG Stamp plate with moulding stop

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1346644B1 (fr) * 2002-03-20 2006-05-24 Aasted-Mikroverk Aps Procédé pour la fabrication de couches de couverture en chocolat
DK1346642T3 (da) * 2002-03-20 2006-09-18 Aasted Mikroverk Aps Apparat til fremstilling af chokoladeskaller
DK1346645T3 (da) * 2002-03-20 2006-07-24 Aasted Mikroverk Aps Apparat til fremstilling af chokoladedæklag
DE60201091T2 (de) * 2002-09-06 2005-09-08 Aasted-Mikroverk Aps Vorrichtung zum Pressen von essbaren Artikeln
DK1396192T3 (da) * 2002-09-06 2004-11-08 Aasted Mikroverk Aps Apparat til presning af spiselige artikler
ITBO20020664A1 (it) * 2002-10-21 2004-04-22 Carle & Montanari Spa Dispositivo e metodo di controllo della formazione di condensa o brina per la produzione di conchiglie di cioccolato.
EP1413205B1 (fr) * 2002-10-25 2006-10-04 Kraft Foods R & D, Inc. Zweigniederlassung München Moulage par injection de confiseries grasses
EP1430784A1 (fr) * 2002-12-20 2004-06-23 Aasted-Mikroverk Aps Dispositif pour le pressage des denrées alimentaires, comme le chocolat

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WO1995032633A1 (fr) * 1994-05-31 1995-12-07 Aasted-Mikroverk Aps Procede et systeme de fabrication de coques avec des masses du type chocolat contenant des matieres grasses, coques et produits alimentaires avec des coques ainsi obtenus
US5558895A (en) * 1992-02-14 1996-09-24 Gradual Pty Ltd. Molding process and apparatus
WO1997049296A1 (fr) * 1996-06-25 1997-12-31 Gradual Pty. Ltd. Appareil et procede de moulage au dessus d'un moule
DE19720844C1 (de) * 1997-05-17 1998-08-13 Kmb Produktions Ag Verfahren und Vorrichtung zum Herstellen von Verzehrgütern durch Fließpressen

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DE59408592D1 (de) * 1994-12-08 1999-09-09 Bindler Maschf Gebr Gmbh Co Kg Verfahren und Vorrichtung zur Herstellung von Schokoladenartikeln, insbesondere von Hülsen für Schokoladenhohlkörper

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WO1995032633A1 (fr) * 1994-05-31 1995-12-07 Aasted-Mikroverk Aps Procede et systeme de fabrication de coques avec des masses du type chocolat contenant des matieres grasses, coques et produits alimentaires avec des coques ainsi obtenus
WO1997049296A1 (fr) * 1996-06-25 1997-12-31 Gradual Pty. Ltd. Appareil et procede de moulage au dessus d'un moule
DE19720844C1 (de) * 1997-05-17 1998-08-13 Kmb Produktions Ag Verfahren und Vorrichtung zum Herstellen von Verzehrgütern durch Fließpressen

Cited By (8)

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Publication number Priority date Publication date Assignee Title
EP1149536A1 (fr) * 2000-04-28 2001-10-31 Kraft Jacobs Suchard R & D, Inc. Production du chocolat par sous-refroidissement et moulage par pression
AU783295B2 (en) * 2000-04-28 2005-10-13 Kraft Foods R & D, Inc. Chocolate production by super-cooling and press-forming
KR20020060512A (ko) * 2001-01-11 2002-07-18 한수길 후로즌몰드를 이용한 복합초콜릿의 제조방법
WO2006102773A1 (fr) * 2005-03-31 2006-10-05 Bühler AG Dispositif de fabrication de produits alimentaires en forme de coquille
DE102005015052A1 (de) * 2005-03-31 2006-10-05 Bühler AG Vorrichtung zur Herstellung schalenartig geformter Verzehrgüter
US8562332B2 (en) 2005-03-31 2013-10-22 Buhler Ag Device for manufacturing feedstuff molded into shells
EP2018811A1 (fr) * 2007-07-26 2009-01-28 Winkler und Dünnebier Süsswarenmaschinen GmbH Procédé tout comme station de formage destinés à former des coques de confiseries
US10779553B2 (en) 2014-05-06 2020-09-22 Bühler AG Stamp plate with moulding stop

Also Published As

Publication number Publication date
EP0925720B1 (fr) 2001-09-12
EP0923876B1 (fr) 2001-05-09
EP0923876A1 (fr) 1999-06-23

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